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This super easy Mint OREO Cheesecake will make for a perfect St. Patrick’s Day dessert. Mint fans will love the crushed Mint Oreo cookie crust and the minty cheesecake filling with chopped mint Andes candies.

No Bake Mint Oreo Cheesecake

Now that Valentine’s Day is behind us, it is time for food blogs to be flooded with lots of green and Irish recipes for the next few weeks. This cheesecake will be the first of the many mint recipe ideas I am anxious to make and share with all of you.

MY LATEST RECIPES

My No Bake Cheesecakes are so popular with my family and on the web, Our favorite is our No Bake Reese’s Peanut Butter Cheesecake. Since St Patty’s is all about the mint and green, I was super excited to use my mint filled OREO cookies I had on hand to make a minty cheesecake.

My kiddos love my Easy No Churn Mint Chocolate Chip Ice Cream so I knew right away that they would LOVE this cheesecake. I was spot on, they each enjoyed a slice and really liked the mint and chocolate combination.

My daughter plans to attend a St. Patrick’s Day party with a few friends this year. She has already requested this cheesecake for her potluck. I think it will be great green party food.

This is a no bake dessert that looks and tastes amazing. You will not believe how easy it is to make a dessert that is this awesome. I always have so many comments on how incredible these no bake cheesecakes are.

I usually freeze my no bake cheesecakes for a few hours before taking them to a potluck or before we have a party. They always firm well and still have a quite a bit of cold to them when serving.

The addition of the Andes candies in the cheesecake mixture is not necessary but adds a bit of extra mint.

To make this simple no bake cheesecake, you will need Mint OREO cookies, cream cheese, mint or peppermint extract, butter, sugars, food coloring, and some Andes Mint candies. You can have this cheesecake chilling in no time at all.

INGREDIENTS
Crust:
22 Mint Oreo Cookies
3 tbsp melted Butter
1 tbsp Sugar

Filling:
16 oz softened Cream Cheese
16 oz Heavy Cream
1 cup Sugar
1/4 cup Powdered Sugar
18 Andes Mints, chopped
1 tsp Mint or Peppermint Extract
6 drops Green Food Coloring

DIRECTIONS
Crush Oreos in food processor and add melted butter and sugar.
Press mixture into bottom and partway up sides of springform pan.
Refrigerate at least 30 minutes to firm.
Beat cream cheese, sugar, mint extract and 3 drops of food coloring until well mixed. Set aside.
Whip heavy cream and powder sugar until stiff peaks form.
Fold and blend cream cheese mixture, 3 drops food coloring, chopped mints into whipped cream mixture.
Pour/spread into springform pan ( I used a 8 inch)
Refrigerate for at least 4 hours or until firm.
You can garnish with dollops of whipped topping and Oreo cookies if desired.

Do you have a favorite mint dessert that you make for St. Patrick’s Day?